Impact of High-Pressure Processing (HPP) on Listeria monocytogenes—An Overview of Challenges and Responses
Patryk Wiśniewski,
Wioleta Chajęcka-Wierzchowska,
Anna Zadernowska
Abstract:High-pressure processing (HPP) is currently one of the leading methods of non-thermal food preservation as an alternative to traditional methods based on thermal processing. The application of HPP involves the simultaneous action of a combination of several factors—pressure values (100–600 MPa), time of operation (a few–several minutes), and temperature of operation (room temperature or lower)—using a liquid medium responsible for pressure transfer. The combination of these three factors results in the inactiv… Show more
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